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White Velvet Buttermilk Cake

A delightful and versatile cake with a light texture and tender crumb, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure to soften to room temperature.
  • 2 cups granulated sugar You can substitute part with brown sugar for a richer taste.
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk Low-fat buttermilk can be used.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
  6. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Frost with ermine frosting and enjoy the rave reviews!

Notes

For an elegant touch, serve with fresh fruit or a dusting of powdered sugar. Store in an airtight container; at room temperature for a couple of days or refrigerated for up to a week. Freeze for up to three months, wrapped well to prevent freezer burn.